In Season: Tamarind
Tamarind hits every single flavour profile you could want in a dish and it pairs beautifully with spicy foods.
Tamarind hits every single flavour profile you could want in a dish and it pairs beautifully with spicy foods.
Two recipes that will make you see pumpkin in a whole new light.
Roasted pumpkin seeds can be stirred into sautéed vegetables, sprinkled on top of mixed green salads, ground with herbs into pesto or added to your favourite granola recipe.
Try adding fresh juice to your caramel sauce and let us know what you think!
This fast and easy weekday recipe is so versatile.
Jalebi is fried and soaked generously in a ginger-kicked syrup that’ll have you begging for more.
Goolab jamoon, gulab jamoon, goolab jamun—whichever way you spell it, whatever you call it, the thing tastes real good so who cares?
Barfi, similar to fudge, is a dense milk-based dessert that’s regularly cut into squares or diamonds. It’s sweet, soft and rich and takes no time at all.
Kurma is synonymous with childhood memories and primary school tuck shop days.
This recipe is very flexible, so go ahead and add all your favorite vegetables, or be a little adventurous and add pineapple cubes.